Oven-Roasted Vegetables in a Baking Sleeve
Healthy, light, diet-friendly, and appetizing! Vegetables roasted in a baking sleeve in the oven are a dish that suits those who follow balanced eating. Cooking in a sleeve helps preserve the maximum amount of beneficial properties in the vegetables. They roast in steam, keeping all their juices and aroma.
Updated : 17 April, 2026
Easy
About 20 min.
Ingredients
1
Potato
1
Eggplant
2
Carrot
1
Bell pepper
2
Onions
1
Tomato
3 tablespoon
Olive oil
to taste
Parsley
to taste
Basil
to taste
Herb mix
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you roast vegetables in a baking sleeve in the oven? Prepare the ingredients. Choose the proportions and the selection of vegetables as you wish; the amount of each vegetable can be reduced or increased. Wash the vegetables thoroughly under running water beforehand.
Step 2
Cut the stem off the eggplant and slice it into rounds. Put the sliced eggplant into a suitably sized bowl, salt it, and mix. Leave the eggplant for 15 minutes. Drain off the liquid that forms, rinse the eggplant, and continue with the recipe. This simple method removes the bitterness that eggplant can sometimes have.
Step 3
Peel the carrot and cut it into rounds. For roasting, the vegetables should not be cut too small so that they keep their shape while cooking in the sleeve.
Step 4
Peel the onion, wash it, and cut it into half-rings. If the onion is large, you can cut it into quarter-rings. The onion can be white, yellow, or red. It does not make much difference, because when baked it becomes pale.
Step 5
Remove the stem and seeds from the bell pepper. Cut the pepper into large strips.
Step 6
Choose a tomato that is not overripe and has firm flesh. Cut the tomato into large wedges.
Step 7
Wash the parsley, dry it, and chop it finely. The herbs will give the vegetables a savory taste and aroma.
Step 8
Peel the potatoes last so they do not have time to darken before the vegetables go into the sleeve. Cut the potatoes as you like. They can be large cubes, wedges, or sticks.
Step 9
Place the prepared vegetables and parsley into a deep bowl of suitable size. Add salt, basil, aromatic herbs, and olive oil, then mix. Choose the herbs, spices, and seasonings according to your preference and taste. Olive oil can be replaced with any other vegetable oil.
Step 10
Cut off a piece of baking sleeve of the required size and tie one end. Put the vegetables inside and tie the other end. The sleeve should not be packed too tightly; there should be free space inside for the steam. Tie it securely so that the juices cannot leak out during roasting. Make several small holes in the top of the sleeve with a toothpick for the steam to escape.
Step 11
Roast the vegetables in a preheated oven at 180°C (350°F) for about 25 minutes. You can check whether the vegetables are done by piercing the pieces through the sleeve with a skewer. Do not leave the vegetables in the oven too long, so they do not oversteam. Otherwise they will lose both their shape and their flavor. The baking time depends on the characteristics of your oven.
Step 12
Take the roasted vegetables out of the oven and let them stand in the sleeve for 5 minutes. Then carefully cut open the sleeve so you do not burn yourself with the steam. Transfer the vegetables to a plate and serve. Enjoy your meal!
Author note
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